Accelerated bakery technologies do not always ensure high bread quality. The taste and smell of bread is less pronounced when compared with the traditionally prepared […]
The development of gluten-free sourdough bread technology with rowan powder
A new form of technology was developed which focused on gluten-free bread with gluten-free sourdough and rowan powder (from the botanical species Sorbus aucuparia). This […]
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional raw ingredients of high nutritional and biological value as well as three types of […]